Essence of Tea _ Wuyi Yancha

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ShuShu
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Sat May 12, 2018 9:57 pm

Bok wrote:
Thu May 10, 2018 8:06 pm
ShuShu wrote:
Thu May 10, 2018 5:23 pm
Sometime ago I wrote to a vendor in China asking about his tea. I told him I thinking about some Zhengyan RouGui tea he had there ($1.5/g). He told me that the cheaper RouGui he carries from a different area ($0.6/g) is actually made by the same tea master in the same way, and unless I use high quality water the difference would be rather mild.
I ordered both and realized he was right and learned that processing may be more significant than location though the premium paid for location is considerably higher comparing to its significance...
As always, the hype is not necessarily justified, same goes for Taiwan, the most expensive teas are not always that much better in proportion to their price. Upper medium quality is usually good enough and a better deal.
Of course. But my point was that, at least with yancha, sometimes the premium you pay for location (which is not a hype--there are certainly advantages to those special locations) doesn't justify the price difference comparing to tea from a less prestigious location though very well processed. I'm not sure that this is the case with gaoshan, for example. Maybe I'm wrong here, but I'm not sure that well-processed leaves from Alishan can compare to those from DYL.
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Bok
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Sat May 12, 2018 10:15 pm

ShuShu wrote:
Sat May 12, 2018 9:57 pm
I'm not sure that this is the case with gaoshan, for example. Maybe I'm wrong here, but I'm not sure that well-processed leaves from Alishan can compare to those from DYL.
Alishan is still a well marketed area, but there are loads of other mountains that you will rarely see mentioned, although their tea is equal or better. For DYL which is now increasingly closed down, you have areas just next to it which have the same quality tea (and now often sold as DYL).

Apart from Alishan, Lishan and Shanlinxi not many other areas are actively promoted, mostly they just use one of the three famous names and gaoshan only for the lower quality teas. At least in Taiwan retail.
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Bok
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Sat May 12, 2018 10:17 pm

Personally I rarely like Alishan, Lishan can sometimes reach the same quality as the higher DYL which is still on Lishan
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Shine Magical
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Sun May 13, 2018 12:22 pm

I decided to break this tea out so I could contribute to this thread :P
edit: 2016 Lao Shou Xin - Qing Shi Yan
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This tea is more green than other yanchas I’ve had. The taste is nice and somewhat floral/dark honey. I think the tie luo han I linked earlier was more special in my opinion though more traditional and more expensive. Overall though I prefer gaoshan and it’s also cheaper which is weird.
Last edited by Shine Magical on Wed May 16, 2018 9:30 am, edited 1 time in total.
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Bok
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Sun May 13, 2018 9:53 pm

Shine Magical wrote:
Sun May 13, 2018 12:22 pm
Overall though I prefer gaoshan and it’s also cheaper which is weird.
Not weird at all.

Demand for Wuyi teas is far higher than for high mountain teas. So many Chinese people (adding a few foreigners) want to drink their own prestige teas. Taiwans population is barely one Shanghai and not a lot drink premium teas, more than Westerners but still, compared to China very little.

Tastes differ as well, so mainland China demand for gaoshan is very little, they just prefer other teas.

Thirdly, the 1% richest and the increasingly affluent middle class all have more interest in tea and are willing to spend a lot on this kind of luxury items. That all drives the prices up, much more so than for the premium Taiwan teas.

As said before if I wanted to go all the way up to the most expensive teas in Taiwan, I would still only be able to buy a lower medium Yancha…
treetime
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Tue May 15, 2018 1:25 am

Enjoying this thread.

Bok, which was the IG post discussing yancha prices?

I've tried the three teas discussed here. I'm fond of the 2016 Laocong Shui Xian - Liu Guan Zhai.

Customarily I make it with high quality water collected from a mountain spring in a pot friendly to Oolong.

Currently I'm traveling in an area where the water is hard and my host's kettle has limescale. It's like the leaves were sick when I made it. (The leaves may still be adjusting to a long plane flight too.)

It makes me consider the traditional perspective that 'water is the Mother of tea'.

Given that Wuyi teas - at least quality Zhengyan ones, which I consider this half handmade tea from Master Huang to be - are grown in such a pristine and energetically active ecosystem, I wonder if they are more sensitive to the quality of water.

That ties into the area of distinguishing these teas in terms of their energetic qualities. My tea teacher describes tea as vibrational medicine. In my experience quality Zhengyan has a different energetic profile than gaoshan. That's part of why I'd be willing to spend extra on Wuyi teas, as it's a characteristic that is not available in other teas.
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Bok
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Tue May 15, 2018 2:01 am

Look for the user Kenny Leung, he posted it.

As for water, in my experience the better the quality of the tea, the more forgiving it is in regards to the other parameters like water, brewing time etc. Of course only to a point.

In terms of bodily reaction to tea I have found high mountain tea much more so than Wuyi. I frequently have vivid dreams and sleepless nights from Gaoshan, never had that from Yancha so far.

For me the Shuiliandong is the one I enjoy the most of the three so far. Your favourite I have found a bit too light for my taste.
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ShuShu
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Tue May 15, 2018 10:02 am

treetime wrote:
Tue May 15, 2018 1:25 am
Enjoying this thread.

Bok, which was the IG post discussing yancha prices?

...

Customarily I make it with high quality water collected from a mountain spring in a pot friendly to Oolong.

Currently I'm traveling in an area where the water is hard and my host's kettle has limescale. It's like the leaves were sick when I made it. (The leaves may still be adjusting to a long plane flight too.)

It makes me consider the traditional perspective that 'water is the Mother of tea'.

Given that Wuyi teas - at least quality Zhengyan ones, which I consider this half handmade tea from Master Huang to be - are grown in such a pristine and energetically active ecosystem, I wonder if they are more sensitive to the quality of water.

That ties into the area of distinguishing these teas in terms of their energetic qualities. My tea teacher describes tea as vibrational medicine. In my experience quality Zhengyan has a different energetic profile than gaoshan. That's part of why I'd be willing to spend extra on Wuyi teas, as it's a characteristic that is not available in other teas.
I think in this thread you can find some info on yan cha prices viewtopic.php?t=361
Have you thought about using bamboo charcoal to soften the water?
Teachronicles
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Tue May 15, 2018 11:42 pm

The mother tree price was 46k/oz 🤪
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Bok
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Mon May 28, 2018 8:52 am

Working my way through the tins, I have come to like the Bu Zhi Chun, some subtle elegance in that tea. The more expensive Qing Shi Yan. Makes me wonder if that tea just passed into the flat period, being from 2016, as opposed to th eother two from 2017? I recall a vendor from China writing about Yancha not always becoming better with age.
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